Atelier Crenn/Bar Crenn Chef de Partie

Crenn Dining Group; San Francisco (CA); On-site; USD 27,552 - 33,062; Full time

Benefits offered by this job

401K with generous company match

Dining Discounts

Employee Assistance Program (EAP)

Team Trips to Blue Belle Farm

Job summary

A renowned culinary organization in San Francisco is looking for a skilled Chef de Partie to join their dynamic team. Under the leadership of Chef Dominique Crenn, the restaurant emphasizes innovative California cuisine and fosters professional development. Candidates must have prior experience in high-end restaurants, a culinary degree, and a passion for French cuisine. This role offers a competitive wage of $20-$24 per hour plus tips, along with various employee benefits including 401K matching and dining discounts.

Qualifications

• Experience in a high-end kitchen environment with a focus on French cuisine.
• Ability to work various shifts, including weekends.
• Proficient in safely using kitchen tools and equipment.

Responsibilities

• Prepare menu items according to recipes and special requests.
• Multitask effectively in a high-pressure environment.
• Communicate job requirements clearly in English.

Skills

Proven experience as a Chef de Partie or similar role in a high-end restaurant

Deep understanding of French cuisine

Strong organizational and leadership skills

Excellent communication and teamwork abilities

Ability to thrive in a fast‑paced kitchen

Education

Culinary degree or equivalent training

Job description

At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

About Atelier Crenn

Dominique Crenn opened Atelier Crenn, an ode to “poetic culinaria,” with her business partner Juan Contreras in January 2011. The restaurant achieved its first Michelin Star that same year and garnered a second the following year. In 2018, Atelier Crenn became the first female‑led, US restaurant to receive three Michelin Stars. Since then, Chef Crenn’s flagship restaurant has evolved, now telling the story of California through food, highlighting local fish, seafood, and produce from its own regenerative farm in Sonoma.

Full Time

Location: Atelier Crenn or Bar Crenn

Wage Range : $20- $24 per hour plus tips

401K with generous company match

Dining Discounts

Employee Assistance Program (EAP)

Team Trips to Blue Belle Farm

Main Role

Crenn Dining Group is seeking a skilled and passionate Chef de Partie to join our dynamic culinary team. Under the visionary leadership of Chef Dominique Crenn, our restaurant is celebrated for its innovative approach to California cuisine, pushing the boundaries of culinary artistry. If you are a talented and ambitious chef with a passion for pushing the boundaries of culinary creativity, we invite you to apply for this exciting opportunity.

Requirements

Qualities & Skills Required:

• Proven experience as a Chef de Partie or similar role in a high-end restaurant
• Culinary degree or equivalent training
• Deep understanding of French cuisine and a passion for culinary innovation
• Strong organizational and leadership skills
• Ability to thrive in a fast‑paced, high‑pressure kitchen environment
• Excellent communication and teamwork abilities.

Essential Functions

• Prepare menu items according to prescribed recipes and/or special requests
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment, including knives
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectivelyunder pressure
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces